Pork and Chorizo Stew
This Pork and Chorizo Stew is a twist on one of my favourite recipes on the blog, Pork and Cannellini Bean Stew, and is influenced by a recent trip to Spain. Paprika oozes from the chorizo to give the dish a deliciously rich taste. It’s easy to make and comforting to eat, the flavours don’t disappoint.
Pork and Chorizo Stew
December 13, 2018
: 3/4
: 10 min
: 1 hr 30 min
: 1 hr 40 min
: Easy
A hearty stew with the flavours of Spain
Ingredients
- 500g belly pork, sliced
- 50g chorizo
- 1 onion, chopped
- 200g canned cannellini beans
- 200g canned chopped tomatoes
- 100ml water
- 1 teaspoon paprika
- 2 bay leaves
- 4 tablespoons extra virgin olive oil
- handful of parsley, chopped
- 1 teaspoon dried fennel seeds
- salt and pepper
Directions
- Step 1 Heat the olive oil in a pan and fry the belly pork and chorizo on a medium heat for 5 minutes.
- Step 2 Add the onion and cook for a further 3 minutes, then add the rest of the ingredients: paprika, cannellini beans, canned tomatoes, bay leaves, dried fennel, parsley, water, salt and pepper.
- Step 3 Bring to the boil, reduce heat to low, cover with a lid and simmer for 1½ hours or until the meat is tender. Serve with mash or crusty bread and garnish with parsley.
